A couple weeks back, 400 members of the food and hospitality industry gathered at Hart House for Terroir V. The annual symposium saw chefs, restaurateurs and members of the food media musing over this year’s theme: “the balance of artistic creation and traditional craftsmanship in our hospitality industry.” We caught up with some top chefs—including Jason Bangerter (Luma), Mark Cutrara (Cowbell), Matt DeMille (Parts and Labour) and keynote speaker Fergus Henderson—who shared with us what they took away from the day.

Craig Flinn, a first time visitor to Toronto, has a big plan that involves moving to the Annapolis Valley, buying a farm and starting a CSA.

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(Image: Renée Suen)

Cutrara admitted that (signature goatee notwithstanding) branding was never a subject that he had really considered as something important until he attended the hands-on workshop. He also told us that he was able to connect with the head chef of Gordon Food Service, who reassured him that the company was paying attention to food security issues.

Cutrara admitted that (signature goatee notwithstanding) branding was never a subject that he had really considered as something important until he attended the hands-on workshop. He also told us that he was able to connect with the head chef of Gordon Food Service, who reassured him that the company was paying attention to food security issues.

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(Image: Renée Suen)

When we asked Henderson—pictured here with Arlene Stein, event chair and program director at Evergreen Brick Works—about the seal, muskox, caribou and elk he sampled at a welcoming event a couple days earlier, he told us “they all exude taste; some, a little too much taste.”

When we asked Henderson—pictured here with Arlene Stein, event chair and program director at Evergreen Brick Works—about the seal, muskox, caribou and elk he sampled at a welcoming event a couple days earlier, he told us “they all exude taste; some, a little too much taste.”

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(Image: Renée Suen)

Vivian was one of the seven chefs involved in the “secret bag” lunch. His bags contained a sandwich with tasso ham and pimento cheese spread on challah; a chickpea and black-eyed pea salad; chilli cheese from Glengarry; and a slice of apple tart.

Vivian was one of the seven chefs involved in the “secret bag” lunch. His bags contained a sandwich with tasso ham and pimento cheese spread on challah; a chickpea and black-eyed pea salad; chilli cheese from Glengarry; and a slice of apple tart.

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(Image: Renée Suen)

The highlight for Matheson was meeting farmers, including representatives from Y U Ranch, who supplied the longhorn steaks used in Mark Schatzker’s beef-tasting session. Here, Matheson and DeMille take an early lunch before heading to the Hart House kitchen to prepare the steaks.

The highlight for Matheson was meeting farmers, including representatives from Y U Ranch, who supplied the longhorn steaks used in Mark Schatzker’s beef-tasting session. Here, Matheson and DeMille take an early lunch before heading to the Hart House kitchen to prepare the steaks.

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(Image: Renée Suen)

Bangerter, one of the city’s most active Twitter-using chefs (<a href="http://twitter.com/chefbangerter">@chefbangerter</a>), confessed that he’s the type of chef whose interest is to promote and showcase what the restaurant is doing. Bangerter attended the social media session to learn new ways to get more from the tools.

Bangerter, one of the city’s most active Twitter-using chefs (@chefbangerter), confessed that he’s the type of chef whose interest is to promote and showcase what the restaurant is doing. Bangerter attended the social media session to learn new ways to get more from the tools.

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(Image: Renée Suen)

Higgins told us that he enjoyed the sensory challenges and interactions encouraged during the beef tasting.

Schatzker leads one of the day’s most popular tastings: The World of Steak. The main advice Schatzker gave to attendees was to find ensure that the beef they get from their butcher comes from a known source.

Schatzker leads one of the day’s most popular tastings: The World of Steak. The main advice Schatzker gave to attendees was to find ensure that the beef they get from their butcher comes from a known source.

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(Image: Renée Suen)

Four different types of beef were prepared by Matheson and DeMille for the World of Steak tasting: commodity; grain-fed (Scotch Mountain Meats); grass-fed longhorn (Y U Ranch); and grass-fed New Zealand Wagyu (Pilot Brands).

Four different types of beef were prepared by Matheson and DeMille for the World of Steak tasting: commodity; grain-fed (Scotch Mountain Meats); grass-fed longhorn (Y U Ranch); and grass-fed New Zealand Wagyu (Pilot Brands).

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(Image: Renée Suen)

Horne noted that the highlight was the chance to hang out with fellow chefs outside of the restaurant environment and to see Henderson.

For Fryer, meeting Henderson and Randall Graham was a treat because she has been following the chef and the winemaker for a long time. “They take the elitism out of eating and drinking,” she told us. “It’s delightful to hear the voice that you know from their work.”

For Fryer, meeting Henderson and Randall Graham was a treat because she has been following the chef and the winemaker for a long time. “They take the elitism out of eating and drinking,” she told us. “It’s delightful to hear the voice that you know from their work.”